稻米品质包括碾米品质、外观品质、蒸煮食味品质、营养品质、市场品质和卫生品质六个方面。碾米品质包括出糙率、精米率及整精米率;外观品质由米粒透明度、垩白率、垩白度及米粒形状等因素组成;蒸煮食味品质主要是指糊化温度、直链淀粉含量、胶稠度、香味及膨胀性等指标;营养品质是指蛋白质、氨基酸、脂肪等成分的含量;卫 Rice quality includes rice milling quality, appearance quality, cooking and eating quality, nutritional quality, market quality and health quality of six areas. The quality of rice milling includes the roughness, milled rice rate and milled rice rate. The appearance quality is composed of rice grain transparency, chalkiness rate, chalky rice degree and the shape of rice grain. The cooking and eating quality mainly refers to gelatinization temperature, amylose content, Gel consistency, flavor and swelling and other indicators; nutritional quality refers to the content of protein, amino acids, fat and other ingredients; Wei